Olive Garden Copycat Zuppa Toscana Recipe

Food & Recipes

Olive Garden Copycat Zuppa Toscana Recipe

If you want rich, hearty Olive Garden Zuppa Toscana without restaurant prices or waiting in line, this recipe is for you. After years of making it at home, I’ve found the perfect way to get smoky sausage, tender potatoes, and silky kale in a creamy broth, all without hassle. The recipe uses basic pantry staples and simple steps, so you’ll get great results every time—no special skills required. Just follow along for a cozy bowl that tastes just like the original.

What Is Olive Garden’s Copycat Zuppa Toscana?

Olive Garden’s copycat Zuppa Toscana is a rustic Italian-style soup with spicy Italian sausage, thinly sliced potatoes, fresh kale, and a creamy bacon-flavored broth. It brings the hearty flavors of Tuscany together in one pot. This homemade version offers the same comforting warmth as the restaurant, making it great for chilly nights or weeknight dinners.

Why You’ll Love This Recipe

  • Great taste: Smoky sausage and bacon give the classic Olive Garden flavor, and the cream makes it extra rich.
  • Quick and easy: Ready in under 45 minutes using one pot, perfect for busy home cooks.
  • Reliable results: The cooking steps are designed to keep the soup creamy without curdling.
  • Customizable: You can adjust the ingredients to fit your diet while still keeping the classic taste.
  • Filling and hearty: Potatoes and sausage make it a complete meal that satisfies a crowd.

Ingredients

Serves 6–8 (about 10 cups of soup).

Main Ingredients:

  • 1 pound spicy Italian sausage, casings removed
  • 4 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 4 medium Yukon Gold potatoes, sliced into ¼-inch half-moons (about 1 ½ pounds)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes (adjust for heat)
  • 4 cups chopped kale, stems removed (or baby spinach)
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese (optional, for topping)

Optional Substitutions:

  • Mild sausage for less spice.
  • Half-and-half instead of heavy cream for a lighter soup.
  • Sweet potatoes for a nutrient boost (same slicing).
  • Vegetable broth and plant-based sausage for vegetarians.

Step-by-Step Cooking Instructions

  1. Brown the sausage: Heat a large Dutch oven or soup pot over medium-high. Crumble the sausage into the pot and cook for 5 to 7 minutes, until browned and no pink remains. You’ll notice a savory smell and flavorful oils. Use a wooden spoon to break the sausage into even pieces.
  2. Add bacon and aromatics: Add the chopped bacon, diced onion, and minced garlic to the pot. Cook for 4 to 5 minutes, until the bacon is crisp and the onions are soft and translucent. You’ll smell smoky garlic as it cooks.
  3. Pour in broth and potatoes: Add the chicken broth, sliced potatoes, salt, pepper, and red pepper flakes. Bring everything to a boil, then lower the heat to a simmer. Cover and cook for 10 to 12 minutes, until the potatoes are soft enough to pierce with a fork but not falling apart. The edges should be just starting to soften.
  4. Wilt the kale: Stir in the chopped kale. Let it simmer, uncovered, for 3 to 5 minutes, until the kale turns deep green and softens in the broth. This adds a fresh, earthy flavor.
  5. Finish with cream: Take the pot off the heat. Slowly stir in the heavy cream until smooth and golden. Adding cream off the heat helps prevent curdling. Taste and adjust the seasoning. The soup will thicken a bit as it sits.
  6. Serve hot: Ladle into bowls. Sprinkle with Parmesan if desired. It pairs perfectly with crusty bread.

Variations and Customizations

Make it your own with these tweaks:

  • Dietary swaps: Use turkey sausage and coconut cream for dairy-free, gluten-free broth, which keeps it safe.
  • Flavor variations: Add a splash of white wine after aromatics for brighter notes, or smoked paprika for extra depth.
  • Equipment alternatives: No Dutch oven? A large skillet with a lid works; slow-cooker option: brown the meats first, then cook on low for 4–6 hours.
  • Veggie boost: Swap half the potatoes for carrots or add cannellini beans for a heartier texture.

Expert Cooking Tips

From my years in the kitchen, here’s what makes this soup stand out. Use Yukon Gold potatoes because they hold their shape better than russets, making the soup naturally creamy. Brown the sausage well for the best flavor; if undercooked, the broth won’t taste as good. Taste the broth before adding cream so you can adjust the salt early. For a thicker soup, mash a few potatoes against the side of the pot before you add cream. Let leftovers sit overnight so the flavors blend more. Store the soup in the fridge for up to 4 days, or freeze it for up to 2 months. When reheating, thaw gently on the stove.

Common Mistakes to Avoid

  • Overboiling cream: Turn off the heat to avoid separation and a grainy texture.
  • Thick potato slices: Cut to ¼-inch for even cooking; thicker ones stay crunchy.
  • Skipping bacon fat: It builds the base flavor—drain only excess after browning.
  • Low-quality sausage: Choose fresh Italian with fennel for an authentic spice punch.
  • Rushing the simmer: Potatoes need time to soften fully, or the soup feels unfinished.

FAQs

Can I make Olive Garden copycat Zuppa Toscana in a slow cooker?
Yes, brown sausage and bacon first, then add all but cream to the slow cooker on low for 4–6 hours. Stir in cream at the end.

Is Zuppa Toscana spicy?
It has a mild kick from sausage and flakes; use mild sausage or reduce flakes for no heat.

How do I store leftovers?
Fridge in an airtight container up to 4 days. Reheat on the stovetop with a splash of broth.

Can I use regular potatoes instead of Yukon Golds?
Yes, but Yukon Golds give a creamier texture. Russets work if sliced thin.

What’s the best bread to serve with it?
Crusty sourdough or garlic bread—soaks up the creamy broth perfectly.